Easy Chicken Cobbler with Red Lobster Biscuit Mix (No Soup)

Why You’ll Love This Recipe

• No canned soup required
• Made in one pan
• Homemade creamy sauce
• Cheddar Bay biscuit topping
• Family-friendly comfort food

Another Family Favorite (That Disappears Instantly)

This chicken cobbler is the ultimate “make once, eat twice” trap—mostly because there are never any significant leftovers

My adult kids have developed a radar for it, and any rare leftovers in the fridge have a very short shelf life.

The moment I hear, “Hey Mom, you aren’t gonna eat the rest of the chicken cobbler, are you?” I know it’s a lost cause. I just step aside and let ’em have at it.

Can You Make Chicken Cobbler Without Canned Soup?

Absolutely! This recipe uses a simple homemade sauce made with a roux, chicken broth, milk, and seasonings instead of canned soup.

The result is a rich, creamy filling with plenty of flavor and just the right amount of liquid—never too soupy.

Ingredients

Ingredient Notes

• Chicken: I use my Crockpot Whole Chicken for this recipe, but a store-bought rotisserie chicken works great too.
• Vegetables: I use a large can of Veg-All because it includes corn, peas, carrots, green beans, potatoes, lima beans, and celery. You can substitute 3 cups of frozen mixed vegetables.
• Sauce: Unlike many chicken cobbler recipes that rely on canned soup, this recipe uses a simple homemade sauce made with butter, flour, chicken broth, milk, and bouillon.
• Biscuit Topping: I use Red Lobster Cheddar Bay Biscuit Mix and prepare it according to the package directions with water and shredded cheese. I also mix the included seasoning packet with melted butter for brushing on top. Homemade biscuit dough or another boxed biscuit mix can be substituted.
• Seasonings: Garlic powder, onion powder, poultry seasoning, and dried parsley add plenty of flavor to the filling.

How to Make Chicken Cobbler

This is a quick overview of the main steps with photos. Scroll, or jump, down to the recipe card for complete detailed instructions.

This chicken cobbler comes together in just a few simple steps. The creamy filling is made on the stovetop before being topped with Cheddar Bay biscuit dough and baked until golden.

Make the homemade sauce by whisking together butter, flour, broth, milk, bouillon, and seasonings until smooth and creamy.

Stir in the chicken and vegetables until everything is evenly coated in the creamy sauce.

Drop spoonfuls of the prepared biscuit mixture over the filling.

Gently spread the biscuit dough to cover most of the filling. It doesn’t need to be perfect—the topping will spread as it bakes.

Chicken Cobbler vs. Chicken Pot Pie

Chicken cobbler and chicken pot pie are very similar comfort food dishes, but there are a few key differences. Chicken pot pie is typically made with a pie crust on the bottom and top, while chicken cobbler is topped with biscuit dough instead.

This chicken cobbler has a creamy chicken and vegetable filling similar to chicken pot pie, but the buttery Cheddar Bay biscuit topping gives it a completely different texture and flavor.

Storage and Reheating

Store leftover chicken cobbler in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave in 30 second intervals until heated through.

Try These Comforting Chicken Dishes Next

• Loaded Baked Potato and Chicken Casserole – Everything bakes in one casserole dish for an easy, family-friendly dinner.
• Chicken and Noodles – A budget-friendly comfort food recipe that’s been a family favorite for years.
• Chicken Parmesan Casserole – All the flavors of classic chicken Parmesan in an easy casserole.